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Growing My Own Kombucha Scoby - Page 21

post #401 of 489
Quote:
Originally Posted by WildIris View Post
EG, I have never had anything like this happen. Not sure what to tell you. Are you still noticing the same smell?
It seems to only be right in the beginning of my shower, after I soap up and rinse off no more smell. I just wondered if that was part of Detoxing, getting rid of unwanted stuff in my system.
I just bottled up a batch with Apple cider too! Plus I put a few slices of ginger in just to make it spicy..
I also got some nice clementine juice (bolthouse) on sale and used some of that with ginger to bottle up- so I look forward to letting you know how it tastes. The pineapple ginger combo is great- but the older the bottles get it is starting to smell a bit like beer(?) and seems a bit more alcoholic than normal, and super fizzy.
Usually around Thanksgiving I make orange/cranberry sauce from scratch and it has ginger in it, I might have to put some in the KT and see how that tastes..
One great thing about KT is that it has helped curb my craving for soda, and my face has cleared up quite a bit-- Mother Nature was being cruel- wrinkles and pimples at the same time.. naughty MN
post #402 of 489
Thread Starter 
Ooh, the ginger with apple cider sounds delicious. I often add ginger to my various combos but I was all out of ginger root this time. The pineapple ginger sounds good, too.

You're so funny with your Mother Nature comments.
post #403 of 489
Apple cider sounds so good! I will have to try it. I just pressed some fresh cider recently so I am looking forward to trying that. I definitely want to try come cider and ginger in the KT.

I just used some frozen sweet cherries in a batch and it not only turned it into a great looking KT but also tastes amazing. I even got my roommate to say its not bad and she is not a fan of KT. I am going to keep working on her until she comes around.
post #404 of 489
Thread Starter 
Oh yum, I haven't used frozen sweet cherries for quite awhile. They do make a very tasty kombucha. Thanks for the reminder.
post #405 of 489
I hadn't thought of using cherries, sounds good! I have a combo of blueberries, boysenberries and raspberries going now. It's good but I still prefer pure raspberry to anything I've tried, except maybe the Synergy concord grape flavor - I want to try to duplicate that, it's so good.

EG - I have noticed with water kefir that using ginger makes the flavor beery as the brew ages, unfortunately I don't like beer so I stopped using it! lol Interesting to hear it has the same effect in KT. I like the idea of pineapple... maybe a pineapple peach? Hm!!
post #406 of 489
I have a peach one going right now thats pretty good. But peach pineapple that would be good
post #407 of 489
Thread Starter 
Anyone ever try Kiwi? My kids suggested that one today.
post #408 of 489
I cheated... Alyssa gave me a scoby today and directed me to this thread!!! : And YES! I read every single post. :
Can't wait can't wait can't wait!!!
Subbing...

And funny running into YOU here Gen!
post #409 of 489
Hi Julie! Good to see you here!

My update is that I had one good brew and one not as good brew. Since it was my first bottling experience I let one set of bottles go one day longer than the other. Those became vinegary, it was only an extra day. But the others were really good. Good fizz, not very sweet at all, even with pear in it. But it was so good and I'm wishing that both sets had been like that. Things have been chaotic around here and I haven't bottled the single gallon that would have been ready a few days ago........ one scoby is sitting in a small amount of tea and the other is in a whole gallon. I'm thinking of brewing another gallon of tea and then splitting the existing tea between the two scoby's and bottling a few days later. I need to double check my portions of tea.... DP says my brew is strong, we use loose tea though so I'm thinking that could be it. I'm sure a spoon of loose leaf tea that I use is more tea that what you find in a bag. Does anyone else use loose teas? I'm sure I'm erring of the side of too much rather than too little. This is what I've been using if anyone wishes to comment on my tea recipe: 7 green tea and 5 black tea and one cup of sugar for one gallon of water. I am using a regular dining spoon, not a measuring spoon so I am guessing that it's between the teaspoon and tablespoon. I know, not very scientific..... I really want to keep using loose tea, any suggestions?
post #410 of 489
I have been brewing my KT with 4 bags of green and 3 of black as the earlier batches with 3 and 2 (respectively) was not really strong and I like it stronger. My last batches of pineapple/ginger were so fizzy that I had trouble leaking the pressure to get it all out of the bottle without spraying the kitchen down,( the grandpuppy loved licking it up off the floor this morning!) and the last few bottles started to take on an almost Beery smell.
I just bottled another batch with 100% concord grape concentrate and I had one bottle start bubbling around the stopper and so I put it in the fridge and tasted it last night, very good flavor but it is really tart! but that fizzy grape flavor makes it worth while. I will have to cut back on the amount of concentrate as it is a bit too much, I put in 3 tablespoons and I should have stuck with maybe one. The batch that I bottled with tangerine juice isn't as good as I thought it would be, hardly any fizz at all. I will be tasting the apple cider today as soon as it gets cold!
But I had a whole scoby made from GT's grape and It was not at all yummy like the one that grew from the GT's raspberry, so the chickens got the tea and the mother-- they liked it a lot and seem much friskier than before.
I think that some batches are just better than others.
post #411 of 489
What is the maximum time that you should let kombucha brew for? I started with 1/2 a bottle of GT's kombucha from the store, and let my little scoby grow for mabye ~1 week. Then I put it in a gallon jar of green tea with about ~1cup of sugar, and its been in there prbly ~1 week or so, but my scoby still isn't very big, so I am just kind of letting it sit there and grow. Its extending a film aross the top of the liquid currently, and still smells good and tart like kombucha is supposed to. Do you think it is still ok to leave a bit longer?
post #412 of 489
Quote:
Originally Posted by Sieren View Post
What is the maximum time that you should let kombucha brew for? I started with 1/2 a bottle of GT's kombucha from the store, and let my little scoby grow for mabye ~1 week. Then I put it in a gallon jar of green tea with about ~1cup of sugar, and its been in there prbly ~1 week or so, but my scoby still isn't very big, so I am just kind of letting it sit there and grow. Its extending a film across the top of the liquid currently, and still smells good and tart like kombucha is supposed to. Do you think it is still ok to leave a bit longer?
I would give it a taste or two as it was going- I have done a second ferment as early as 5 days and as late as 14 days and had good luck with both- I am starting to like it more fizzy and not so sweet so I have been letting them brew a bit longer about 7 to 10 days. But I think that, as with all ferments as the days get cooler it will take a bit longer to brew- I keep mine near the stove on the counter, its not really super dark there but it is out of direct sun. When I first started my little scoby, I worked up to a full gallon about a quart at a time, it might take a bit longer to brew if your baby scoby is thin and new. The thicker my mother is getting the quicker she brews the tea. (or so it seems) Just let her eat and brew and grow and you should be fine.
post #413 of 489
Just wanted to add:

I did it! I started with one jar GT's and now I havea full fledged bonafide scoby!

It took (I"m guessing) aout 6 weeks, and all I did was set up a regular size batch, let it sit a month or so, fished out the weak, but fairly big scoby, put it in new tea mixture and now it's huge, white and wonderful! Just like my old one I had to toss while moving....:

I'm so happy....
post #414 of 489
I'm finally curious enough to post my first kombucha related question EVER!!!!!
and since i don;t know anything about it really... here can i find kombucha 101?? LIKE , THe health benefits, how to get started growing my own... though, this thread seems to be a good start... etc...
post #415 of 489
hi!

I've made 2 batches of KT so far. The first was ok but I was afraid to drink it! I did get a few people to give it a try and it had a positive response. It was not fizzy though...(ginger and lemon zest and a dried cherry version) and made with a green tea.

My second batch was black tea. I decided to do a grape version since I love the Divine Grape. But because I'm trying to cut down on sugar my husband came home with some grape juice mixed with a type of artificial sweetener. I let the second fermentation got for a while. It was fizzy but BLECK. Awful. It had this odd aftertaste which I gather was from the fake sweetener. I'd like to try this again with real grape juice. I read that some of you used grape juice concentrate? It's good? How much are you using?

Third try. I've bottled up a batch tonight with ginger and lemon. That's one of my questions. Will lemon juice destroy any good stuff in the tea(second ferment only)? I added some and I'll try it in a couple of days. For my first batch I used only the zest.

My original scoby is now very large and thick and rubbery. I haven't really separated them. I'm confused as to what part to remove? There is a thin layer on top and the bottom is much thicker. Which is the mother?
post #416 of 489
Thread Starter 
Quote:
Originally Posted by tabstha View Post
Third try. I've bottled up a batch tonight with ginger and lemon. That's one of my questions. Will lemon juice destroy any good stuff in the tea(second ferment only)? I added some and I'll try it in a couple of days. For my first batch I used only the zest.

My original scoby is now very large and thick and rubbery. I haven't really separated them. I'm confused as to what part to remove? There is a thin layer on top and the bottom is much thicker. Which is the mother?
Hi Tabstha,

I don't know if lemon juice will destroy any good stuff in the tea. I don't think it will but I'm not sure. I can only say that one time I used lemon juice concentrate, along with some other kind of fruit, to flavor a batch of kombucha when I bottled it (second fermentation) and it was horribly sour! I really underestimated how strong the lemon juice concentrate was. Noone wanted to drink that batch.

I have used lemon zest before, though, and it gives it a nice little lemon flavor without being overpowering...or over-souring.

About the scoby, the baby is the thinnest layer that grows on top. It's okay if you don't separate them for awhile. I typically have very thick scobies, or even more than one scoby floating in my brews.
post #417 of 489
I'm loving the home brewed Kombucha!
Favorites additions so far:
Dried Blueberries
Grated Ginger & Squeezed Lime (with pulp) Which I am enjoying right now! : <---- only make that a slurpy drinky face

I've also made these flavors:
Pomegranate
Cranberry Sauce
Raspberry Jam


I am finding that if I do a 2nd ferment longer than 5 days, my corks start popping! All I have are GT's bottles (no problem with them) and fake corked wine bottles. I wish I had some swing tops. I have also been known to "burp" the wine bottles if I want them to not explode.

I have Kombucha out my eyeballs. No one in my family likes it except me.

Benefit I have noticed FWIW:
I don't crave/don't want regular sodas anymore. I crave water more often, and I don't even want a bunch of fruit juice. All I want is Milk, water, and KOMBUCHA!
post #418 of 489
Just wanted to join the fun: I've been brewing my own KT for almost 5 months now. I do the continuous brew method and add about a 1/2 gallon of "feeder" tea each day. My 10 inch scoby is probably about 3 1/2 inches thick!!! My kids (4 1/2 and 3... my 8 month old has had some too) ask for it throughout the day. I just use black tea and white sugar, never have time to second ferment (and don't really need to with the continous brewing) and add fruits and natural flavors

My absolute favorite combo is to brew with red tea (rooibus) and add 5 or 6 craisins to the second ferment (for 24 hours). Yum. Nothing like it.
post #419 of 489
Thread Starter 
Just wanted to say I am sitting here enjoying the most delicious glass of cherry-raspberry-ginger kombucha ever. Just the right amount of sweet and fruity and bubbly. Yum.

That is all.

post #420 of 489
Just wanted to chime in. I'm so glad to have found this thread! I killed my beautiful scoby last spring and have been dying to get one going again.

I got two 2-liter glass jars. (Hopefully one will live on the counter and one in the fridge, once I get this whole operation going.) I put a bottle of GT Dave's original kombucha into one of the jars, rubber-banded a towel over top, and set it on the counter. Fingers are seriously crossed.

Do you think 16 oz of liquid is too much to start a scoby in? Should I try to siphon off some of the liquid?
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